What is Green Foodservice?
Foodservice customers nationwide take sustainability into account when choosing a place to dine and foodservice operators, from QSR chains to fine dining, are hearing the call and responding.
Customers are asking for locally sourced food, environmentally responsible waste handling, a reduction in pre-consumer food waste, energy efficiency, water conservation, and green buildings. But, where do you start, how do you get useful information and how do your customers know that you are implementing sustainability?
These are all challenges for the foodservice operator. Fortunately, there are a number of different resources to help guide you including local green business and education programs.
FSTC's Richard Young and Claudia Pingatore will team up with local restaurateur to offer insight on the steps you can take to make your restaurant more sustainable or better yet obtain green certification for your restaurant.
Attendees will learn:
- What food service facilities are doing to green their operations.
- How to use utility incentives as a green resource.
- How you can use local and regional sustainability experts to help you reduce your environment foot print.
Samantha Lubow, Richard Young and Claudia Pingatore
Samantha Lubow is the Environment Initiatives Coordinator for Cal Dining at UC Berkeley. In her role, she manages sustainable food procurement and zero waste for four dining halls, four dining retail locations, and seven campus restaurants, with the goal of serving food at the intersection of delicious, nutritious, and sustainable. In addition to focusing on plant- forward cooking, Samantha works in Cal Dining to prioritize using ingredients that are locally grown, humanely- treated, and environmentally and socially responsible. Before working for Cal Dining, Sam was a Sustainability Coordinator for UC Davis Dining Services in partnership with Sodexo. She holds a bachelorís degree in Community and Regional Development from the University of California, Davis.
Richard Young is the Director of Education and Senior Engineer at Fisher-Nickel, Inc. (fishnick). Young currently focuses his efforts on technical outreach
and education for the PG&E Food Service Technology Center (FSTC) in San Ramon, CA.
Young has over 20 years of experience creating and presenting seminars on energy efficiency for commercial foodservice and delivers over 75 sessions a year.
»more about Richard
Claudia Pingatore is an Energy Analyst at the PG&E Food Service Technology Center (FSTC). In this role she primarily performs free,
voluntary on-site audits to help restaurants reduce their energy and water consumption. She also conducts appliance testing in the FSTC lab and engages the foodservice industry
via educational presentations.
»more about Claudia